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Carrot, ginger and parsley soup with mini feta fritters and pumpkin seeds


Serves: 6
timePrep time: 20 mins
timeTotal time:
Carrot, ginger and parsley soup with mini feta fritters and pumpkin seeds
Recipe photograph by Maja Smend

Carrot, ginger and parsley soup with mini feta fritters and pumpkin seeds


Serves: 6
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
323Kcal
Fat
19gr
Saturates
8gr
Carbs
24gr
Sugars
12gr
Fibre
7gr
Protein
11gr
Salt
1.6gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 4 tbsp pumpkin seeds
  • 1 onion
  • 750g carrots
  • 1 potato, about 175g
  • 1 eating apple
  • small knob root ginger, about 2cm
  • 50g butter
  • 2 tsp ground coriander
  • 800ml hot vegetable stock
  • 1 tbsp crème fraîche, plus extra to serve
  • 1 x 28g pack parsley, leaves only, chopped, reserve a few sprigs for garnish
  • a little sumac, for sprinkling
For the fritters
  • 50ml milk
  • 1 large egg
  • 40g plain flour
  • 50g vegetarian feta, crumbled
  • pinch of crushed dried chillies
  • a small knob of butter and a little oil, for frying

Step by step

Get ahead
Make the soup up to 3 days ahead, up to the end of step 4. The soup freezes well at this stage too. Toast the pumpkin seeds ahead and, once cooled, store in an airtight container.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Scatter the pumpkin seeds on a small baking tray and roast for 8-10 minutes, then tip them onto a plate to cool.
  2. Peel and roughly chop the onion, carrots and potato and quarter and core the apple, there is no need to peel it. Peel and chop the ginger. Melt the butter in a large pan. Add the vegetables, the apple quarters, the ginger and the ground coriander. Give everything a good stir and once the butter is sizzling, turn the heat to low and leave everything to cook for 10 minutes, partially covered, stirring now and then.
  3. Next, add the stock, bring the ingredients back to a simmer. Stir and leave to simmer again, partially covered, for 20 minutes or until the vegetables are tender. Leave to cool slightly.
  4. Whiz the soup in batches till smooth, then return it to the pan. Stir in the crème fraîche and parsley; season it to taste. Reheat to serve.
  5. Mix all the ingredients for the fritters in a bowl. Heat the butter and oil in a frying pan and when sizzling add teaspoonfuls of the batter. Turn the fritters over with a fish slice, they will only need 45 seconds to 1 minute on each side. Transfer to kitchen roll as they are ready. Serve the soup in warm bowls topped with a swirl of crème fraîche, a couple of fritters, toasted pumpkin seeds, a sprig of parsley and a sprinkle of sumac.

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